The Macintosh, South Carolina

The Macintosh | Charleston, South Carolina

A James Beard Foundation Awards semi-finalist for Best Chef South-East, Chef Jeremiah Bacon helms the kitchen at one of Esquire Magazine & Bon Appetit'sBest New Restaurant selections- The Macintosh in Charleston, South Carolina. Boasting a farm-to-table restaurant of subtle but nuanced, layered flavors, Chef Bacon's offerings are at the same time classic, dapper and strongly-focused.

A menu that changes at-least slightly daily depending on the markets offerings, features eight starters, eight entrees and five sides. Deciding what to choose is a feat in self-restraint.

The Cocktails:

Orange Ghost:

Ghost Pepper, Aperol, Orange Juice, Elderflower, Champagne

It's hot in Charleston during the summer. This cocktail keeps the heat coming with a healthy dose of Ghost Peppers. Mixed with Orange Juice and effervescent Champagne makes the Orange Ghost a refreshing pre-dinner libation.

Oaxacan Fizz:

Sombra Mezcal, Aperol, Grapefruit, Egg White

A beautiful pairing of smokey Mezcal and tart Grapefruit, the Oaxacan Fizz stands up to Chef Bacon's layered flavors while allowing the food to shine through.

The Food:

Grilled Peach Soup:

Pickled Jalapeños, Blueberries, Dukkah

Peach Soup - or any type of fruit soup for that matter - was a new culinary adventure, and one that we're glad we took. Smooth and refreshing, the soup gets a nice kick of heat + acidity from the pickled jalapeños to cut through the fruit. Dukkah, a traditional Egyptian spice blend consisting of herbs and nuts, provides solid depth and layered flavors.

Sauteed Scallops:

Grilled Leeks, Pancetta, Salvitxada, Peaches, Mushrooms

You may recognize this dish from our July Basket where Chef Bacon demonstrates how to recreate this dish from the comfort of your own kitchen. This dish is pure harmony with each component lending a complementary hand. The peaches add a tart sweetness to cut through the rich scallops while the mushrooms, leeks and salvitxada add an earthy element that pairs perfectly with the smoky, porky pancetta.

Manchester Farm Quail:

Foie Gras, Dried Sour Cherries, Pork, Dirty Brewster Oats, Mole, Bok Choy

An ode to decadence, this dish is packed with flavor, rich, heart-warming flavor. While pairing this dish with mole may initially seem strange to some, the spice and head adds a much needed kick to cut through the fatty deliciousness that is this dish.

Inside The Quail

Foie Gras and Pork Shoulder Stuffing

Seafood Charcuterie:

Grouper Head Terrine, Butter Fish TarTar, Mahi Mahi Sausage, Fried Pickles, Pickled Pepper Tarter Sauce, Toast Points

Another new culinary adventure for me that we could not turn down - seafood charcuterie. A fun and playful dish featuring three types of cured seafood, presented as a traditional "farmers" lunch in much the same way one would expect to see country pate, head cheese or jamon serrano.

The Ambiance:

The interior of The Macintosh is simultaneously modern/industrial + classic, giving it an approachable feel while retaining a sense of upscale that perfectly meshes with the food. Sporting big rusted gears over exposed old brick, a chandelier of Edison-style bulbs, intermixed with exposed silver air vents complement tables of reclaimed-wood tables. The open kitchen allows you to watch Chef Bacon at work.